Chongqing's old hot pot has always been heavy butter and light soup, known for its mellow oil, but in one fell swoop, it is the opposite, the biggest feature is that the soup uses far more water than oil, and only a thin layer of butter floats on the surface of the whole pot bottom, and you can hardly smell the greasy smell of ordinary hot pot.

In terms of flavor plates, Yiyi Tang is also unique. The restaurant abandoned the eating method of Chongqing hot pot sesame oil dipping plate, and directly used the original soup at the bottom of the pot as a dish to retain the aroma of the soup base to the greatest extent. If diners find the original soup dish too spicy, they can also add Lao Yin tea to the soup dish to relieve the spicy taste. Laoyin tea is also called eagle tea, in fact, it is a kind of leaf rather than real tea, mainly grown in western Sichuan, the tea has a strong aroma of aged trees, because of its cheap price and good effect of reducing spicy and greasy, in the seventies and eighties, many old hot pots in Chongqing will be used to make soup for the bottom of the pot. However, although the original soup plate is new, not all diners can accept it, and many diners will still ask the restaurant for the oil dish after trying the original soup plate.

Like Zhensanguan, Yiyitang was created by Yang Minghong, so the menu of the two restaurants is quite similar, with old meat slices, luncheon meat and black tofu being its three main signatures. The old meat slices are uniformly cut into round meat slices of about 1cm, and boiled for 25-30 minutes after putting them in the pot, with a tender and chewy taste. The luncheon meat is also thickly cut, each piece of luncheon meat is about 2cm thick, and the pink fleshy fibers can be seen from the surface, and you can taste the brushiness of the meat when eating. The black tofu is dark green and long, and the rich pores on the surface of the tofu ensure that enough soup can be inhaled when cooked. Most of the dishes retain the taste of fresh ingredients, and there is basically no risk of thunder.

The hall is located in a high-walled compound, surrounded by flowers and plants, and the environment is quiet. Diners can sit in the open-air seats and enjoy the natural scents, or sit indoors and enjoy the cool breeze with air conditioning. The service staff is warm and polite, will patiently introduce the original soup plate and dish characteristics to customers, and will also do hot food demonstrations, and the service experience is better. The hot pot restaurant has its own parking area, and it is convenient to reach it by a variety of transportation methods.